The green ones are not "ripe" in the physiological sense -- ie, the seeds aren't fully matured yet, the fruit hasn't softened and hasn't yet begun its enzymatic degradation which ultimately ends in rotting and releasing the seeds. However, culinarily, as soon as they get large enough for your tastes, you can use them. At the time of the frost, I always pick pretty much anything larger than a marble, and they all taste more or less the same once cooked.

Here's a link to the page of salsas from the center for home preserving. The tomatilla salsa can be made with either tomatillas, green tomatoes or both. Here is a link that might be useful: How do I can salsa?

I just made this and it is absolutely wonderful! Instead of the oregano I put fresh cilantro. I tripled the recipe and it made about 10 pints. I added more fresh garlic than what is called for AND I added about 1/2 cup granulated in there- maybe it's the Italian genes but I always have to have much more than required, lol. I also added about a tbsp of, shhh!, chicken boullin to counteract the extra tart from putting in an extra 1/2 cup of lemon juice. You can't taste it, but it balances it all out. Awesome, I know my family and friends will love this!

I just made a batch of the Roasted Tomatillo Chipotle salsa from the Ball Complete book, I like it a lot and I'll make more. I also make this recipe from Ann T, on the Cooking Forum, it's very good. There are enough flavors going on that the ripe tomatillos would still be good, I think, although I love the sour green tomato flavor of green tomatillos when they have just barely burst their covering. Stacked Enchiladas -Ann T ================== Source: Southwest Cookbook Vegetable oil for frying 12 corn tortillas (6 inches) 1 1/2 cups (12 fl ounces) green Chili Sauce (recipe follows) 2 cups (8 ounces) grated Monterey Jack or Cheddar Cheese 3/4 cups finely chopped onion Preheat oven to 350�F. Pour vegetable oil into a medium , heavy skilled to depth of 1/2 inch. Heat the oil over medium high heat to 375�F, or until a strip of tortilla browns in 60 seconds. Soften the tortillas, one at a time, for about 5 seconds per side in the hot oil and drain on paper towels. Heat the green chili sauce in a shallow pan and dip each softened tortilla into the sauce. Place 1 coated tortilla on an oven proof plate and top with 1 tablespoons green chili sauce, 2 tablespoons grated cheese and 1 tablespoon chopped onion; repeat twice so that 1 serving contains 3 layered tortillas. Repeat with the remaining ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5 minutes, or until the cheese melts. NOTE: Add cooked chicken and or pinto or black beans between layers. Green Chili Sauce 1 Jalapeno chili seeded and diced 1 garlic clove crushed 1/4 cup chopped green onions 4 tomatillos, husked and diced (or use canned) 1 1/2 cups chicken stock 2 new Mexico green or Anaheim chilies, roasted, peeled, cored, seeded and diced. 1/4 cup chopped fresh cilantro 1 tablespoon fresh lime juice 1 tablespoon heavy cream salt and freshly ground pepper to taste In a medium saucepan, place the jalapeno , garlic, green onions, tomatillos and chicken stock. Bring to a boil over medium-high heat' reduce heat and simmer until theliquid is reduced to about 1 cup about 15 to 20 minutes. Pour the chicken stock mixture into a blender or food processor. Add the Anaheim chilies, cilantro and lime juice; puree until smooth. Add salt and pepper. Add the cream and mix again. Serve warm. Keep 1 to 2 days refrigerated. Servings: 4 Annie